A simple baked version of this classic childhood pudding, with a zesty treacle sauce forming an irresistible puddle at the bottom
Treat family and friends to a comforting treacle tart with crumbly pastry and rich filling. A classic British dessert, serve with ice cream or clotted cream
A syrupy basin pudding with a moist sponge and sticky sauce- a Great British tradition with retro charm
Using fruit purée instead of butter means you can enjoy a comforting steamed sponge pud with less fat - serve with skinny custard
James uses the steam-roast method to cook his Christmas ham, so you don't need an enormous pan to boil it in
Rich, dark and spicy - prepare enough mixture for two basins, one for Christmas day and the other to give as a gift
This easy all-in-one cake is perfect if you've got friends coming for coffee or afternoon tea
This simple, yeast-free Irish bread is delicious with soup or cheese. For a darker loaf, you can use an extra spoonful of treacle in place of the honey
This moist and sticky layer cake tastes better the longer you leave it in the tin, so make ahead and enjoy for up to a week
Lift your average Sunday lunch to the next level with this roast sirloin made with a treacle marinade and a delicious thyme salt gravy on the side
Serve up a treat for lunch, with fresh soda bread, smoked salmon, pickles and homemade butter (yes, homemade). Sounds tricky? It takes just 30 minutes to make
If you're looking for a slice with spice, try this deliciously moist and sticky ginger cake
Crowds will love this sweet treat of dark and sticky treacle toffee smashed into hard bitesize chunks
This cake has all the flavours of Christmas, but won't take ages to make - you can decorate it any way you like. Ideal for a wedding cake too
Parkin is a traditional sponge cake from Northern England flavoured with syrupy molasses, oatmeal and ginger. A lovely teatime treat!
A good glug of ginger wine makes this cake a little different from the norm. It's also lighter than its predecessors, so you can have two pieces!
This recipe uses a basic bread dough method, but the mix of flours gives an interesting texture and flavour
By braising the meat first, then crisping it up quickly on the barbecue to finish, the meat stays really tender
A steamed basin sponge hits the spot every time and uses up half-full jars of marmalade, syrup or jam - serve hot with custard!
This easy and comforting pud is the perfect way to round off a family lunch